Talk About Farm Fresh!

My little Rhode Island Red pullets are laying me an egg or two every day. They are such lovely little treasures to find when I go out to the barn. They taste great, too!

I used one of them to make mayonnaise.

Mayonnaise is very easy to make. It is a simple combination of egg and oil that is emulsified and seasoned.

Take 1 home grown farm fresh egg and 1 cup of salad oil. Gourmet mayonnaises are made with combinations of different oils. Learn to make a good basic mayonnaise then experiment with other oils.

I used a stick blender but a food processor works just as well. If you have the arm strength a nice cold bowl and a wire wisk will work, too.

Season with salt, white pepper, a dash of ground mustard powder and a sprinkle of lemon juice. You can season it for your taste and preference.

Most recipes call for the egg to be drizzled slowly with the oil as it is being beaten to make a great emulsification. It takes more than a few minutes to make the mayo in this manner. If you use a stick blender add the egg and oil to a deep container and whip it up in under 10 seconds.

I do not always make my own mayonnaise. I am a die hard Duke's mayonnaise fan. I cannot live without my Duke's - ask most any southern cook ;) LOL Sometimes I run short or forget to pick up an extra jar (I try to keep at least one in the pantry at all times but it flies off the shelf around here) and that is when I make my own. I also like to make my own for potato salad. Yummy.

Some mayonnaises are far more yellow. This is from using 2 or 3 egg yolks in place of the whole egg. You can search out alot of different recipes on the internet. I prefer whiter mayonnaise. There are some who think using an egg white lowers the quality of the mayonnaise but I'll put my home grown eggs up against their store bought yolks any day of the week and will have a better mayonnaise. I am that confident in the goodness of my fresh eggs.

Give it whirl and tell me how you did. Whatever is left over you can put in a jar and put in the fridge. It will keep for a while.

Many comments or emails are coming my way about the safety of raw eggs. Let me say this - I trust my eggs to be clean and healthy. I do not go around partaking of raw eggs or raw egg products that I am not sure of. The warnings about eating raw eggs and the chance of salmonella is usually more likely to occur in a commercial egg than a home grown egg.

I trust my eggs.